White Chocolate Chunk Brownies
Submitted by jbleier
White chocolate chunk brownies with espresso, brown sugar, Kahlua, and toasted pecans baked in a round pan. Fudgy coffee-flavored blondies studded with creamy white chocolate pieces.
YIELD
8 servingsPREP
10 minCOOK
35 minREADY
45 minThese brownies are really a coffee-spiked blondie loaded with white chocolate chunks and toasted pecans. Three tablespoons of instant coffee dissolved in water, plus a splash of Kahlua, give the brown sugar batter a deep, roasty flavor that makes the sweet white chocolate chunks pop.
The batter starts on the stovetop. Coffee, brown sugar, and butter melt together into a toffee-like base that cools before the eggs and Kahlua get whisked in. This stovetop method creates a denser, fudgier brownie than creaming butter and sugar the traditional way.
Cut the white chocolate into ¾-inch chunks, not chips. Chunks melt into large, gooey pockets that create a creamy contrast against the chewy coffee batter. Chips are too small and distribute the chocolate too thinly.
Bake until a tester comes out “almost clean." That word “almost” is key. A few moist crumbs on the tester means the center is still fudgy. A clean tester means you’ve overbaked and the brownies will be dry and cakey.
Pro Tips
- Toast the pecans before adding to the batter. Raw pecans taste flat; toasted pecans are nutty, crunchy, and aromatic.
- Line the pan with parchment for clean removal. Brownies stick to every surface, even buttered ones.
- Cool completely in the pan before turning out. The center sets as it cools.
- Cut into wedges and serve with caramel sauce and vanilla ice cream for a full dessert presentation.
Variations
- Dark chocolate chunk: Swap white chocolate for bittersweet chocolate chunks for a double-dark coffee brownie.
- Bourbon espresso: Replace the Kahlua with bourbon for a smokier, more complex boozy note.
- Walnut swap: Use toasted walnuts instead of pecans for a slightly more bitter, earthy nut flavor.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Butter a 10” diameter pan and line the bottom with parchment.
Combine coffee powder and 1 tb. water in a heavy medium saucepan.
Stir over medium low heat until coffee dissolves. Add sugar and butter and stir until butter melts.
Pour into large bowl and cool to room temperature, stirring occasionally.
Add eggs and coffee liqueur to butter mixture, whisk to combine.
Sift flour, baking powder, and salt in small bowl.
Add to butter mixture and stir to blend.
Stir in chocolate and pecans. Pour batter into prepared pan.
Bake until tester inserted in center comes out almost clean about 35 minutes.
Cool in pan on rack. Run small sharp knife around sides of pan to loosen brownie.
Turn out on plate; peel off parchment. Cut into wedges to serve.
Serve with caramel sauce and ice cream.
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